Shrimp and Grape Salad With Dill

"Absolutely the MOST requested recipe that I make! It is cool, refreshing, unusual and delicious.... all qualities that you want in a contribution for a summer potluck dinner or office party. The ladies of the Silver Palate in NYC (Sheila Lukins and Julee Rosso) are the geniuses behind this deceptively simple salad."
 
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Ready In:
4hrs 15mins
Ingredients:
7
Serves:
6
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ingredients

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directions

  • Shrimp can also be boiled, but tend to lose some flavor to the water that way. Peel and transfer shrimp to a large bowl to cool.
  • In a separate small bowl, whisk the sour cream, mayonnaise and dill together well.
  • Pour the dressing over the shrimp and toss gently. Add the grapes and salt and pepper to taste, then toss once more and refrigerate, covered, for at least four hours. DO NOT SKIP THE REFRIGERATION STEP; THE SHRIMP NEED TO ABSORB THE DRESSING!
  • Just before serving, taste and correct the seasoning, then toss again. Arrange on a platter of lettuce leaves and serve immediately. Serves 6 portions as a main course; 8 portions as a first course.

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Reviews

  1. We had a world famous pasta salad in the refrigerator & 2 lbs of shrimp in the freezer, your shrimp salad recipe looked delicious, I thawed easy peel shrimp, steamed them[no boil] peeled them, cut them 1/2, followed the recipe, but added chopped honey crisp apples & chopped pecans. OVER THE TOP !!! Thanks for the guidance to get me started !!!
     
  2. This really is delicious! The flavors are wonderful!
     
  3. Wow!!! This recipe sounded good but tasted soooo much better... I made it for Christmas Day and my guests were very impressed... I used cooked shrimp (which I am sure made no difference to the taste). It was very refreshing on such a hot day...The different textures work really well together... I will make this for several dinner parties as I like receiving compliments. Thanks for the recipe.
     
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RECIPE SUBMITTED BY

I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p> 8726943"
 
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